Archie Johnson
Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Calories: 272.9kcal
Let’s get started!
– 6 cups Vegetable Broth – 1 cup each of sliced, blanched veggies- celery, carrot, and Mushroom – 4 cups Soaked in hot water rice noodles – 2 Onions
– 6 Cloves garlic – 6 inch Fresh ginger root- broken into chunks – Lemongrass, black peppercorns, cinnamon, star anise, bay leaf and celery seed
1. Prepare the vegetables by briefly boiling them for 2 minutes, then cooling them quickly in ice water. 2. Prepare the onions by slicing half into thin rings and quartering the rest. 3. Cut the ginger into large chunks.
4. Char the onions and ginger in a large pot over high heat until they are blackened and crispy all over. 5. Add the garlic and spices, cooking for 2 minutes. 6. Pour in the broth, bring to a boil, then reduce the heat and simmer for an hour.
7. While the broth simmers, soften the rice noodles in boiling water as per the package instructions. 8. To assemble, layer the rice noodles and blanched vegetables in large bowls. Add a few slices of raw onion (or chopped green onions).
9. Pour the hot broth over the top. 10. Serve the pho with raw bean sprouts, cilantro, lime wedges, and condiments like Sriracha or chili oil and hoisin sauce on the side.